I memorized this chocolate chip cookie recipe early in my teens, and it was a great party trick to whip up a batch. It originally came from the Vancouver Sun, tho I’ve lost the original author. Here, I use softened rendered beef fat instead of butter for a dairy-free delicious treat!
- 7/8 cup rendered beef fat, at room temperature (slightly melty is OK)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 2 1/2 cups rolled oats, finely ground
- 1/2 teaspoon salt
- 1 cup parve chocolate chips (Equal Exchange has a delicious Fair Trade option)
- 1 cup chopped walnuts, toasted (optional)
- 1 teaspoon cinnamon (optional)
- Combine beef fat, brown sugar and white sugar and beat until thoroughly mixed. It’s ok if the fat is too soft to properly ‘cream’ as you might with butter, the cookies will still work just fine.
- Add eggs. Beat on high for 2-3 minutes until mixture fluffs up slightly.
- Combine baking powder, baking soda, flour, oats and salt and cinnamon if desired. Add to egg/sugar mixture.
- Stir in chocolate chips and nuts if using.
- Preheat oven to 375F.
- Chill dough at least 20 minutes until dough is firm enough to scoop. Use a small spoon to scoop out dough. Roll into balls and flatten slightly on cookie sheet, leaving 2″ between cookies.
- Bake 11 minutes or until edges are golden brown — a little longer and you’ll have a crispy cookie, a little shorter and it will stay chewy. Allow to cool a few minutes before removing from baking sheet to cooling rack.
- Clearly label cookies as fleishig (meat) for any unsuspecting vegetarians!
